Everyone's favorite appetizer gets made into a show stopping salad in this Deviled Egg, Bacon, and Bibb Lettuce Brunch Salad recipe! Make your deviled eggs with a dash of hot sauce for a kick, and place them over hearty lettuce and fresh vegetables. A zippy dill vinaigrette dresses up this dish that's perfect for your Easter brunch, or anytime you want a substantial salad made with decadent deviled eggs and crispy bacon.
For easy-peeling, consider steaming your eggs. A pressure cooker or Dutch oven fitted with a steamer basket can hard-cook your eggs quickly. Use eggs that are 7-10 days old for the best results.
Key Ingredients for Deviled Egg, Bacon, and Bibb Salad
Deviled Eggs: We give our method for simple deviled eggs in the recipe, which includes options for a using a creamy salad dressing or mayonnaise in the yolk mixture. For extra elegance, pipe the filling into the hard-cooked whites and make this salad the center of your brunch table.
Hot Pepper Sauce: Hot sauce adds a nice kick in both the deviled eggs and the dill vinaigrette, but you can easily omit it from either. If you just want a little spice, add freshly ground black pepper or a dash of cayenne to your deviled egg and dill vinaigrette mixtures.
Boston or Bibb Lettuce: The big leaves of Boston and bibb lettuces stand up to the deviled eggs that top each salad. These varieties have a smooth, buttery flavor that pairs well with the eggs, bacon, and dressing, plus the color is bright green for spring! If you can't find bibb lettuce, romaine will work.
Fresh Vegetables: We like our Deviled Egg salad with sweeter vegetables such as tomatoes and a chopped red bell pepper to balance out the salt and spice. The tomato adds that crowd-pleasing BLT element, while the pepper imparts a crisp bite.
Bacon: Is there anything better than bacon and eggs? Yes — bacon and deviled eggs on this brunch salad. We like cooking bacon in the oven so it gets extra crispy, but you can also use a store-bought bacon salad topper in a pinch.
Dill Vinaigrette: Dill and deviled eggs are a match made in heaven, so we included this spring herb in both the egg mixture and the vinaigrette. If you don't like dill, you can substitute a different homemade salad dressing.
How to Serve Deviled Egg, Bacon, and Bibb Lettuce Salad
This salad looks impressive!. We think it's best to plate it on a big platter so guests can help themselves. Make assembly a breeze the morning of your brunch by prepping most of it a day ahead—cook the eggs, make the yolk filling, and stir up the dill vinaigrette. Keep them in the fridge, along with your chopped veggies. Fill the eggs the morning of, assemble, and serve immediately.
Ingredients
For the Salad
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7 hard-cooked eggs
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3 tablespoon creamy salad dressing or mayonnaise
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1 tablespoon chopped fresh dill weed
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1 clove garlic, minced
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5 dashes bottled hot pepper sauce
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⅛ teaspoon salt
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6 cup torn Boston or Bibb lettuce
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2 cup grape or cherry tomatoes, halved
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1 medium red bell pepper, chopped
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4 slices bacon, crisp-cooked, drained, and crumbled
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3 green onions, sliced
Dill Vinaigrette
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⅓ cup olive oil
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2 tablespoon tarragon vinegar
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1 tablespoon snipped fresh dill
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2 teaspoon Dijon-style mustard
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1 clove garlic, minced
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¼ teaspoon salt
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¼ teaspoon bottled hot pepper sauce
Directions
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Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside.
To hard-cook eggs: In a large saucepan place eggs in a single layer. Add enough cold water to cover eggs by 1 inch. Bring to rapid boiling over high heat. Remove from heat, cover. Let stand 15 minutes; drain. Cool. Peel.
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Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt.
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Stuff egg white halves with yolk mixture. Set aside.
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On a platter arrange lettuce, tomatoes, bell pepper, bacon, and green onions. Arrange eggs on greens. Drizzle with Dill Vinaigrette. Makes 6 to 8 servings.
Dill Vinaigrette
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In a screw-top jar combine oil, vinegar, dill, mustard, garlic, salt, and hot pepper sauce. Cover and shake well.
Nutrition Facts (per serving)
| 269 | Calories |
| 22g | Fat |
| 8g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 269 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 4g | 20% |
| Cholesterol 254mg | 85% |
| Sodium 427mg | 19% |
| Total Carbohydrate 8g | 3% |
| Total Sugars 5g | |
| Protein 11g | 22% |
| Vitamin C 48.4mg | 54% |
| Calcium 70.7mg | 5% |
| Iron 2mg | 11% |
| Potassium 439mg | 9% |
| Folate, total 84.7mcg | |
| Vitamin B-12 0.7mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
